How To Make Watermelon Gazpacho

Step 1

Prepare the fruit and vegetables. Prepare the following ingredients, adding each to a blender as you complete them: Dice 1 pound seedless watermelon (about 3 cups). Quarter 1 pound Roma or plum tomatoes, scrape out the seeds with your fingers, and coarsely chop (about 2 1/2 cups). Seed and dice 1/2 English cucumber (about 1 cup), 1/2 medium red bell pepper (about 3/4 cup), and 1/2 medium jalapeño pepper, if desired. Smash 1 clove garlic with the side of a chef’s knife.

Step 2

Prepare the garnishes. Finely dice the following until you have about 2 tablespoons of each: watermelon, cucumber, and red bell pepper. Arrange in piles on a plate or in a shallow bowl, cover with plastic wrap, and refrigerate until ready to serve.

Step 3

Add the seasonings. Add 2 tablespoons sherry vinegar, 2 tablespoons olive oil, 2 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the blender.

Step 4

Purée the soup. Blend on medium-high speed to desired consistency, 30 seconds to 1 minute.

Step 5

Chill the soup. Refrigerate the soup in the blender until thoroughly chilled, at least 3 hours.

Step 6

Serve the soup. Stir or blend the soup to recombine if needed. Pour the soup into bowls and garnish with the reserved watermelon, cucumber, and bell pepper.